Occurrence and survival of Campylobacter spp. in dairy matrices investigated by viability qPCR

被引：1

作者：

Rossi, Franca ^{[1
]}

Del Matto, Ilaria ^{[1
]}

Manocchio, Paola ^{[1
]}

Saletti, Maria Antonietta ^{[2
]}

Ricchiuti, Luciano ^{[2
]}

Marino, Lucio ^{[1
]}

机构：

[1] Ist Zooprofilatt Sperimentale Abruzzo & Molise G C, Sez Campobasso, I-86100 Campobasso, Italy

[2] Ist Zooprofilatt Sperimentale Abruzzo & Molise G C, Sez Lanciano, I-66034 Lanciano, Italy

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2023年 / 76卷 / 03期

关键词：

Campylobacter spp; C; jejuni; viability qPCR; dairy matrices; VBNC; survival; REAL-TIME PCR; RAW-MILK; JEJUNI; PREVALENCE; MONOAZIDE; SPP; QUANTIFICATION; CULTURABILITY; CARCASSES; BACTERIA;

D O I：

10.1111/1471-0307.12953

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to investigate the survival of Campylobacter jejuni in dairy matrices by viability qPCR. Survival in UHT milk was examined first and the cheese outbreak strain, C. jejuni 11 218 showed enhanced tendency to become viable but nonculturable (VBNC). It survived for long at different pH values, in raw and fermented milk and cheese. Viability qPCR was also used to examine the occurrence of viable Campylobacter spp. in raw milk, detecting the bacteria in 40.9% of 25 mL samples negative on culture. Results showed that viability qPCR is valuable in estimating Campylobacter risk in dairy products.

引用

页码：572 / 582

页数：11